Nav Social Menu

Caprese Salad with Burrata Cheese {family style}

Wednesday marked the last day of freshly picked summer tomatoes at the farmers market. I have mixed feelings about this; part of me is mourning the loss of hot, lazy days while another part is enjoying sweatshirts and long pants again. Having spent so many years in Southern California, I really treasure the changing of the seasons and that nesting feeling that only chilly fall days can bring. Still, I'm sad that there will be no more bright, juicy red and yellow gems at the market for another nine months. There are some cherry tomatoes remaining on our own plants but there's hardly enough left to make a meal (they're usually plucked by two little girls as they're running by but who deny knowing how they disappeared).

Summer tomatoes are at their best when they're prepared simply so the flavor can shine. When I spotted some freshly made Burrata cheese I knew a caprese salad would definitely happen. For those who haven't tried Burrata cheese, it's essentially mozzarella wrapped around a creamy center made with mozzarella and cream. The center will hold its shape somewhat but has a very soft, velvety texture. I absolutely love it and it's such a nice change of pace from a typical mozzarella.

The shape of Burrata cheese is so unique – it looks like a bag or purse – that I like to serve it whole for presentation's sake. It makes for an easy family-style first course or appetizer, perfect to celebrate – or mourn, depending on your perspective – the end of summer. I also made a quick balsamic reduction (is there a day or week that goes by when I don't? I may need an intervention) to serve on the side for drizzling. So there you have it – a proper send-off to summer. Goodbye tomatoes, hello pumpkins!

[print_this]

Caprese Salad with Burrata Cheese {family style}

Ingredients

1 large burrata cheese

3 - 4 fresh summer tomatoes, sliced

1/2 cup fresh basil leaves

1/2 cup balsamic vinegar, boiled until reduced by half

high-quality extra-virgin olive oil

kosher salt & freshly ground black pepper

Instructions

Arrange tomato slices around edge of serving platter. Place cheese and basil leaves in the center.

About Kristy

Hey, glad to see a fellow foodie here! Sharing my recipes and cooking for friends and family is at the top of my list of things I love (margaritas are up there, too). If you make this recipe, be sure to tag @thewickednoodle anywhere you decide to share. You can also ask me questions or just say hello in the comment section below. ↓
❉ Thanks and have a great day! ❉

I love the heat (comes from all those arctic Minnesota winters I had to endure.) But even I have reached my limit – I am ready for the next season. It’s still 100 degrees here, my cherry tomato plants are naked, and all I want is this salad!

I feel ya. I’m excited about fall and happy for boots but I’m already worried about how cold our new house will be this winter. I’m excited for apples but mourning the peaches. This salad looks great, especially that gorgeous mozzarella.

Nice, easy recipe. I’ve never had burrata cheese – definitely something I should try. We’re still getting tomatoes, but our production has fallen off dramatically (and it’s not yet that cold here). But the days are getting shorter, so less light means less growth.

It’s always a sad thing when the tomatoes stop producing. I’m shocked that you’ve never had burrata cheese (only because you’re so food sophisticated) and I hope you try it soon. I always enjoy hearing your take on things, KR! :-)

I giggled when you mentioned your girls plucking your cherry tomatoes – mine do the same and they are so fast, I think it’s a skill! :) Your pictures are gorgeous as always. I have never tried burrata cheese but your presentation makes me want to reach through my screen!

I was just trying to think about how I was going to make the salad with burrata cheese, I open up your blog and there it is! I will be reviewing the recipe and will try it out tonight! So, extremely helpful !! :-)